Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

The Proof Is In The Pudding

This cocktail is inspired by the South African dessert,  Malva Pudding.  It incorporates the flavors of fruits and cream while a subtle coffee note lingers. Perfect replacement for dessert- no spoon needed.

Glassware: Coupe Glass

  • 2oz Maker’s Mark
  • .75oz brown butter syrup*
  • 1 barspoon Apricot jam 
  • .25oz half and half
  • .25oz apple cider vinegar.
  • 2 dashes aromatic bitters
  • 1 whole egg (large)

Method: Combine all ingredients into a mixing tin set. Shake hard without ice for 10 to 15 seconds.  Add ice and shake hard for at least 20 seconds. Strain into coupe.

Brown Butter syrup:

Take one stick of salted butter and brown over low-medium heat. Whisk continually until butter begins to brown and foam.  Remove from heat.  In another pot,  add 4 cups of brown sugar and 2 cups of water and dissolve over medium heat and slowly add brown butter.  Remove from heat and let stir at room temperature. Skim off the residue on the top with a spoon.  No need to strain.  Refrigerate for up to a month

Garnish: Grate one coffee bean over foam. Carefully add 5-7 drops of aromatic bitters to make a design. 


Nigal Vann
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Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.


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